Spaghetti Squash

I love spaghetti squash because it lightens up spaghetti and meatballs. If you have not been a fan of spaghetti squash in the past, it was probably due to the squash stands being too moist and mushy. That was my first experience as well. I then discovered how to prepare the squash to resemble al dente noodles.

Try either one of my cooking methods. If you are in a hurry, the microwave method is great. If you have time, use the oven method.

Spaghetti Squash

Print Recipe
Serves: 4 cups

Ingredients

  • 1 (1 1/2-pound) spaghetti squash

Instructions

1

Microwave Method:

2

Pierce the spaghetti squash a few times with a knife. Microwave the spaghetti squash for 10 minutes on high. Flip the spaghetti squash over halfway through cooking. Allow to cool slightly.

3

Cut the squash in half, remove the seeds and discard.

4

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

5

Using a fork, scrape the squash to release the strands. Scoop the strands onto the lined baking sheet. Spread the squash strands in an even layer.

6

Bake for 12 minutes. Allow to cool.

7

Serve warm or store in an air-tight container and refrigerate for up to 5 days.

8

Oven Method:

9

Preheat an oven to 400 degrees F. Line a baking sheet with parchment paper or silicon mat.

10

Cut the spaghetti squash in half. Remove the seeds and discard. Place the halves cut side down on the parchment paper-lined baking sheet.

11

Bake for 45 minutes or until fork tender. Remove from the oven. Scrape the squash with a fork to create strands. Transfer the strands back to the baking sheet. Spread evenly in one layer. Bake for 8 minutes to evaporate the extra squash juice.

12

Serve warm or store in an air-tight container and refrigerate for up to 5 days.

Notes

Lining the baking sheet with parchment paper or silicon mat will prevent the squash from sticking and easy clean up. For serving, use the spaghetti squash as a base for tomato sauce and meatballs or anything else you would serve over pasta.

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